A honey mustard chicken thigh recipe from Mark Bittman of the New York Times was featured on the "Today" show in April 2010. Bittman authored the book "How to Cook Everything."
Bittman's recipe involves roasting bone-in chicken thighs after sprinkling with salt and pepper and glazing with a sauce in an oven heated to 450 degrees Fahrenheit. His honey mustard sauce is made with butter or olive oil, Dijon mustard and honey. He bastes the chicken thighs by brushing on sauce throughout the approximately 25 minutes of cooking. The chicken thighs are done when clear juices run when the chicken is cut near the bone.